– Cake200g 1 1/2 cups all-purpose flour – 1 teaspoon ground cinnamon – 3/4 teaspoon fine sea salt – 1/2 teaspoon ground cardamom – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 140 g 2/3 cup sugar – 120 g 2/3 cup, packed dark muscovado brown sugar (I use Billington’s) – 120 ml 1/2 cup sunflower oil (or other neutral vegetable oil) – 2 large egg – 115 g 1/2 cup sour cream – freshly grated zest from 2 large organic orange – freshly grated zest from 1 medium-large organic lemon – 1 teaspoon vanilla bean paste – 80 ml 1/3 cup apple cider – 50 g 1/3 cup unsalted shelled pistachios, roughly chopped – Lemon sugar glaze160g 1 cup powdered sugar – freshly grated zest from 1 medium-large organic lemon – juice from 1 large lemon yield about 40ml | 3 TBSP – 1/8 teaspoon fine sea salt – Serve withcranberry compote recipe bellow – whipped cream – ▢edible glitter stars